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Emeril's Delmonico Shrimp Remoulade Recipe
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Emeril's Delmonico Shrimp Remoulade Recipe

A recipe from the Deep South and Gulf Coast, Shrimp Remoulade is easy to make and a real crowd pleaser - from Emeril's Delmonico Restaurant in New Orleans.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Cajun, Chef Recipe, Lunch, Main Course, Party Recipe, Sauce
Keyword: Emeril Lagasse, Emeril's Delmonico

Ingredients

  • 1 small head Iceberg Lettuce trimmed and shredded
  • 2 dozen large Shrimp boiled, peeled and deveined
  • 1 cup Remoulade Sauce (Recipe Below)
  • 4 Lemon Wedges for garnish

Instructions

  • Mound the shredded lettuce on 4 chilled salad plates and arrange 6 shrimp on each.
  • Spoon 1/4 cup of the sauce on each serving and garnish each plate with a lemon wedge. Serve immediately.

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